Finally got my first smoker to play with on weekends. I got an offset smoker from Barbeques Galore, looking forward to getting to use it this weekend. The wife and I got some beef short ribs and a pork scotch fillet thinking it would be a close equivalent to a boston butt to do some sliced and pulled pork. Any tips or advice would be awesome but i know every cook has their own little hidden secrets.

Hi I am also on the Central Coast and not an expert have been smoking for 4 years and have negotiated the minefield of meat cuts that are available give me a PM if I can help.Have you tried Chuck Roast ? its some of the best Q around.

Who is online

Users browsing this forum: No registered users and 2 guests

You cannot post new topics in this forumYou cannot reply to topics in this forumYou cannot edit your posts in this forumYou cannot delete your posts in this forumYou cannot post attachments in this forum